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Overhead photo of a cream cheese pie crust ready to be baked.
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5 from 1 vote

Cream Cheese Pie Crust

This Cream Cheese Pie Crust is a light, tender homemade pie crust that has the best flaky layers, perfect for any pie filling! Made with only 7 ingredients!
Prep Time20 mins
Chill Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 2 9-inch crusts
Calories: 1787kcal

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 cup unsalted butter cut into cubes and placed in freezer
  • 8 oz. cream cheese cold
  • 1 tablespoon ice water
  • 1 tablespoon apple cider vinegar

Instructions

  • Mix together flour, cornstarch, and salt by pulsing several times in the food processor. You may also whisk in a large bowl.
  • Cut the cream cheese into several large chunks and add to the food processor with the flour mixture. Pulse several times until flour forms a cornmeal consistency and chunks of cream cheese are not visible. (You can use a pastry blender or two forks to cut the cream cheese into the flour mixture by hand.)
  • Add the cold/frozen butter cubes.
  • Pulse again in the food processor until the butter is broken down, but there are still pea-size pieces of butter remaining. (This can also be done by hand with a pastry blender.)
  • While pulsing the food processor, add the ice water and apple cider vinegar , just until combined and the mixture starts to come together . (If working by hand, sprinkle the water and vinegar over the mixture and lightly mix together.)
  • Divide the dough into two sections and place each section on a sheet of plastic wrap (mixture will be very crumbly). Wrap the plastic wrap around the dough and press into a disc shape with your hands - press to bring the crumbles together into a single piece of dough. Chill the dough in the refrigerator for 30 minutes.
  • Place one chilled disc of dough onto a sheet of parchment paper . Use a floured rolling pin to roll dough into a circle slightly larger than your pie plate and about ⅛” thick.
  • Gently lift the sheet of parchment paper and flip it centered over onto the pie plate.
  • Peel away the parchment paper. Lift the sides of the pie dough and tuck them down around the inside of the pie plate so that the dough is flush across the bottom and sides of the pie plate.
  • Fold excess dough under itself at the rim (trim if there is more than enough to fold under. Pinch dough or press edges with a fork to make a finished edge. Or use the other disc of dough to create strips that can be twisted or braided together to form a decorative edge.
  • To make a “rope” effect, build up an even border all the way around the crust perimeter at least ½” tall. Press two fingers side by side into the dough at an angle. Work in a circle to continue pressing two angled lines into the dough to form the rope-look border.
  • Alternately, pinch dough or press edges with a fork to make a finished edge. Or use the other disc of dough to create strips that can be twisted or braided together to form a decorative edge.
  • For pies that do not require blind-baking, follow the instructions in the pie recipe.

To pre-bake or “blind bake” the crust:

  • Preheat oven to 375°F.
  • Carefully place aluminum foil down into the pie crust and up the sides. Fill foil-covered crust with pie weights (dry beans or dry rice also work).
  • Bake for 15 min. until the crust is beginning to look dry and flaky.
  • Remove the pie weights and aluminum foil.
  • Prick the bottom and sides of pie crust with a fork and return to the oven to bake 15-20 minutes longer or until the crust is golden brown.

Notes

  • Nutritional information is an estimate for each layer of crust (top and bottom).
  • Keep ingredients as cold as possible at all times. When the cold butter melts in the hot oven, it leaves pockets in the crust that become those flaky layers we love.
  • The cornstarch in the recipe makes a bit lighter, more tender crust similar to using cake flour.
  • The apple cider vinegar prevents gluten development and keeps the crust tender.
  • A lot of cream cheese pie crust recipes have you soften the cream cheese and butter and just beat them together. The method in this recipe gives you a delicious cream cheese crust with all the buttery crisp flakiness you want in a pie crust.
  • Cream cheese crust is softer and more delicate than a typical pie crust recipe, making it a little more difficult to work with or make decorative accents.
  • The dough can be stored in the refrigerator for 2-3 days or frozen for up to 1 month.

Nutrition

Calories: 1787kcal | Carbohydrates: 128g | Protein: 24g | Fat: 132g | Saturated Fat: 80g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Trans Fat: 4g | Cholesterol: 369mg | Sodium: 1543mg | Potassium: 357mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4359IU | Calcium: 163mg | Iron: 8mg